Creamy Chicken Rotini Meal (Printable Version)
A quick, creamy chicken and rotini dish with Velveeta, Rotel, and a hint of tangy spice. Ready in 30 mins.
# Ingredients:
→ Dairy and Sauces
01 -
453 g Velveeta cheese, cubed
02 -
1 can (approx. 320 g) cream of chicken soup
03 -
1 can (approx. 354 ml) whole milk
04 -
1 can (approx. 283 g) Rotel tomatoes, undrained
→ Pasta
05 -
1 box (approx. 250 g) Rotini pasta
→ Protein
06 -
454 g boneless skinless chicken breasts or thighs
→ Seasonings and Oils
07 -
1 tablespoon cooking oil
08 -
Salt, to taste
09 -
Black pepper, to taste
# Steps:
01 -
Dice chicken into 1.25 cm cubes. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken without overcrowding, season with salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through to 74°C internal temperature.
02 -
In a large pot over medium heat, combine cubed Velveeta, cream of chicken soup, whole milk, and undrained Rotel tomatoes. Stir continuously for 5 to 7 minutes until cheese is fully melted and the sauce is smooth and creamy.
03 -
While sauce melts, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then the Rotini pasta. Cook for 8 to 10 minutes until al dente. Drain thoroughly without rinsing to retain starch for sauce adherence.
04 -
Return drained pasta to its pot or add directly into the cheese sauce. Stir in cooked chicken gently until every pasta piece is coated with sauce. Continue stirring for about 1 minute to meld flavors.
05 -
Portion immediately while hot and creamy. Optionally, garnish with fresh parsley. Serve without delay to maintain optimal sauce creaminess.
# Notes:
01 -
Allow Velveeta cheese to reach room temperature before melting for a smoother sauce.
02 -
Cook the pasta just shy of al dente, as it will finish cooking when combined with sauce.
03 -
For enhanced flavor, season chicken with garlic powder and Italian seasoning before cooking.